Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 15 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
15
- 1 apple
- 1/2 small carrot, grated
- 1/2 stick celery, diced
- 3 cherry tomatoes
- 1 handful baby cos
- 2teaspoons parmesan, finely grated
- 25grams curly kale, trimmed
- 20grams reduced fat tasty cheese, cut into cubes
- 45grams salmon in springwater, drained, flaked
- 2teaspoons plain yoghurt
- 1/2 wholemeal pita pocket
Method
Step 1 of 3
Lunch: To make salmon pita pocket, combine salmon with yoghurt, celery and carrot. Stuff salmon mixture into pita with cos leaves. Serve with apple.
Step 2 of 3
Snack 1: To make oven-baked kale chips with parmesan, preheat oven to 180ºC. Line a baking tray with baking paper. Trim centre stems from kale, tear into bite-sized pieces and place in a single layer on prepared tray. Lightly spray with olive oil and sprinkle with parmesan. Bake for 8-10 minutes or until crisp. Cool completely. Store in an airtight container for up to 2 days. Serves 2.
Step 3 of 3
Snack 2: Pack cheese and tomatoes separately.
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